Grilling/bar-b-q'ing

[wottle]

Continuing on Togath's org. theme, here's an oldie but a goodie, with a Veggie theme. Roasted Sweet Corn W/ Tomatoe & pepper squewers

1 red bell pepper

 

[squallumz]

350. Typical chicken temperature I guess.

350 is your go-to temp. when in doubt, 350 is king.

 

[too fast]

Okay for a good easy side recipe for any grilling meal I have a simple pasta salad for you to make. This goes good with burgers and dogs or a good high end steak. Great filler and make a large quantity for for little money.
The ingredients
1.) Box of spiral noodles. (I prefer the multicolor ones cause this just brings color to the dish)
2.) Bottle of Italian dressing. (Can be creamy or oil. One year I'm mre into the oil other times the creamy italian is better. Insert evil cum related jokes later).
3.) 16oz sharp chedder shredded
4.) Red bell pepper
5.) Green Bell pepper
6.) 12 ounces of pepperoni
7.) Frozen pea's.
Star off cooking the pasta till it is almost done. I prefer it to be a bit firm and not "limp". Once your done cooking the pasta remove from heat and run under cold water immediately. Throw in some ice cubes to help facilitate the cool down. While pasta is cooking you can take the pepperoni and cut the circles into halves. Dice the bell peppers in tine cubes and have all ingrediants set aside. One pasta has cooled, in large bowel mix all ingrediants including frozen peas. Take the bottle of either creamy or zzesty Italian and poor half of it into the mix. Stir liberally making sure that the noodles and other ingredients are mixed well. Pepperoni tends to clump together so I sometimes slowly add it in so youdont end up with a half inch clump of it stuck together. Once everything is mixed place back in fridge. This can be made the night before and is generallyu better when done so. The next day before serving add the rest or at least half of the rest of the italian dressing to the mix and stir again. This will pep up the dish casue durring the night the pasta has soaked up some of the dressing. Serve chilled and grub. Great simple side dish that goes over wonderfully for under $10 and it will be devoured before you know it. If your lucky to have left overs of this it keeps great for about 4-5 days, the peas will get a bit pale green and loose some of thier luster so you might want to add more of them also a little more dressing to spice back up, but the cheese noodles peppers and pepperoni stay pretty fresh for 4-5 days after making as long as it has been kept cool.

This sounds good. Do you have to be a good griller(or cook?)

 

[squallumz]

This sounds good. Do you have to be a good griller(or cook?)

pff! pasta salad requires no cooking. just the noodles. thats it!

 

[Shifty]

:yummie: :yesyes:

 

[SpexyAshleigh]

Grilling is my favorite way to cook, hands down. Nothing more primitive than cooking meat over fire.

 

[zdenka]

Grilling is my favorite way to cook, hands down. Nothing more primitive than cooking meat over fire.

Ugh you're such a bloke, hon

 

[PlasmaTwa2]

I was all pumped up to BBQ a couple hot dogs and burgers yesterday, but to my horror it was rainy and windy out last night. Hate BBQing when it's like that. Half the fun is standing outside with a beer.

 

[Shifty]

I was all pumped up to BBQ a couple hot dogs and burgers yesterday, but to my horror it was rainy and windy out last night. Hate BBQing when it's like that. Half the fun is standing outside with a beer.

Agreed. I actually find it fun just standing outside with a beer.

:dunno:

 

[wottle]

Sorry about the incomplete post above..I got distracted, hehe.

I wanted to continue on togah's org theme.

Here is veggie friendly 2 sides. Here's what you need.
1 red bell peper
1yellow bell peper
2green bell peper
1 pt. cheery tomatoes
1 bottle Italian dressing
A shitload of sweet corn (2 ears/person)
bamboo squewers

Partialaly husk the corn leaving the leaves attached to the cob.
Remove silk. Recover corn with its own leaves. Put corn in cold water to cover
for at least 20 min. 30 is better. Soak bamboo squewers at the same time.

Perpare grill for direct grilling

cut each peper in to 1/4 and then cut into squares.
Marinate the bell peppper pieces for 30 min. in the Italian dressing. drain marinade.
alternate on the squewers in this order green/tomatoe/yellow/green/tomatoe/red pepper
for maximum visual apeal

Grill the corn directly on the grill/griddle for 15 to 20 mins.
Much shorter for the "kabobs" 5-7 min. on lower heat.

don't forget the butter for the corn.

Wottle

 

[bahodeme]

For those who are thinking about using wood chips and are not sure which type would go for which meat, this might help.
http://www.traegergrills.com/guides/pellet
I also found out yesterday that Tabasco@ is selling wood chips made from the barrels that aged their sauce. I have a 2lb bag and will try it out next week.

 

[lurkingdirk]

Try this! Cheap meat that, if marinated long enough, is melt-in-your-mouth tender. It's also easy, easy, easy to do. Don't overcook it, but get it off the grill by 110 degrees, and let it rest for at least 25 minutes before slicing.


1 clove garlic, minced
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 pounds flank steak


Mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.

Score both sides of the meat, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate. The longer, the better. For a whole day if you can. Flip the meat over a bunch of times.
Cook on the grill for around 3-7 minutes per side.

 

[wottle]

Just a random thought for inexperienced grillers; and as in the above post. Letting any kind of Meat (except burgers) "rest"
after removal from the grill is extreemly important. It allows the the meat to redistribute it"s juices INSIDE rather than on the serving platter.

Also important is the begaining temp of the meat. I season everything except poultry 1 hr before it hit's the grill and when it hit's the grill it's at aprox.
room temp. I know that if you are cooking away from your own kitchen this might not be possible. But the flavor is improved if you can.

Poultry should be kept as cold as possible before hitting the grill (safety 1st)

Happy Grilling
Wottle

 

[lurkingdirk]

Just a random thought for inexperienced grillers; and as in the above post. Letting any kind of Meat (except burgers) "rest"
after removal from the grill is extreemly important. It allows the the meat to redistribute it"s juices INSIDE rather than on the serving platter.

Also important is the begaining temp of the meat. I season everything except poultry 1 hr before it hit's the grill and when it hit's the grill it's at aprox.
room temp. I know that if you are cooking away from your own kitchen this might not be possible. But the flavor is improved if you can.

Poultry should be kept as cold as possible before hitting the grill (safety 1st)

Happy Grilling
Wottle

Good post, Wottle, and I agree with almost everything. Chicken should sit at room temperature for at least a half hour before it goes on the grill. Chicken is likely the meat that comes off the grill DRY most often with amateur cooks. Get it room temperature (or near, yes, safety is important) so that the juices flow as they should.

In all honesty, people are, in general, too afraid of chicken. Don't worry about it getting to room temperature, don't feel like it has to be over-cooked to be safe. Cook it to the lowest safe temperature (160), and take it off and let it rest for 25 minutes. It continues to cook, it was hot enough to kill the worrisome bacteria, and it will be juicy and delicious. You'll thank me.

 

[bahodeme]

Excellent points. For marinades I use a toothpick and place a few holes to assist the marinade to penetrate the meat. For resting the meat, I place tin foil lightly on top (tenting).

 

[lurkingdirk]

Excellent points. For marinades I use a toothpick and place a few holes to assist the marinade to penetrate the meat. For resting the meat, I place tin foil lightly on top (tenting).

I think toothpicks are great for chicken, for any beef or pork, I prefer making knife scores in a diamond pattern.

Tin foil tenting is exactly right for resting meat. It helps keep the temperature about right, and keeps any steam in, too.

 

[TheSpokenWheel]

+

 

[lurkingdirk]

Why are so many BBQ foods so phallic?

 

[TheSpokenWheel]

I think the better question is why are human penises so similar to tubular cased meat products?

 

[lurkingdirk]

I think the better question is why are human penises so similar to tubular cased meat products?

Either way, why do you shove them up your ass so much?



Do you think you'd still have a grill if you were a vegetarian? Grilled veggies are awesome - peppers, onions, cherry tomatoes, and yellow squash on a skewer and grilled is one of the best grilled foods....but it still isn't as delicious as BBQ meat.